Delicious, milky and smooth, there is nothing quite like British chocolate. American "chocolate" is very very different. The greasy, shiny bars produced here leave a strange aftertaste and are basically awful. American chocolate is made with inexpensive, artificial ingredients that give it a poor taste and a hard and sometimes waxy feel. These chemicals help the product to survive the fierce summer heat of much of the American continent without expensive refrigeration. US companies like Hershey do make Cadbury's favourites, but the Cadbury chocolate made in the United States is unrecognisable in comparison to its British counterpart and is certainly not made with a glass and a half of milk. A British Cadbury Dairy Milk bar contains milk, sugar, cocoa mass, cocoa butter, vegetable fat and emulsifiers. The version made by the Hershey Company, starts its ingredient list with sugar. It lists lactose and the emulsifier soy lecithin, which keeps the cocoa butter from separating from the cocoa. The American product also proudly lists "natural and artificial flavorings," which isn't as good as it sounds when you're getting the equivalent of Cadbury's methadone. The average American eats less than half of the chocolate that Brits do, and a lot of that's probably due to the wide array of high sugar deserts such as cookies and cupcakes that are available. One has to wonder though, if the poor quality of American chocolate is also a contributing factor.
